in the next hut, yesterday's cheese takes a two-day bath in salt brine, and, after a salty rubdown, it's marked alp cheese with a date and number and set on a shelf to age. each village takes pride in its own cheese. this hut i guten tag. hello. yeah, do you speak english? a little bit. can i -- i speak ein wenig deutsches. alpkase. ja. want to taste it? ja, bitte. okay, so this is alpkase. ja, this is alp. ja? this is the... ...just up here. along with the younger alpkase, village cheese makers produce hobelkase, an older, stronger cheese aged for up to three years. it's named after the hobel, or wood plane, that's used to cut it. oh, that cuts different.